Celery, Apple, and Fennel Slaw
Author Notes: The original, traditional Waldorf salad consists of a mix of apples, celery, and walnuts with a creamy dressing. Delicious, absolutely – but we find that version has almost too much crunch. So we skip the walnuts and use tarragon in place of parsley. (If you can’t live without walnuts, toast them in a dry pan over medium heat before adding to the salad.) Serve with grilled fish or pork. —Adam Rapoport
Serves 4 to 6
- 3 tablespoons extra-virgin olive oil
- 2 1/2 tablespoons apple cider vinegar
- 1 1/2 tablespoons coarsely chopped fresh tarragon
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon sugar
- 3 celery stalks, thinly sliced on a diagonal, plus 1/4 cup (loosely packed) celery leaves
- 2 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds
- 1 firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned
- Kosher salt and freshly ground black pepper
- Whisk first 5 ingredients in a medium bowl. Add celery and celery leaves, fennel bulbs and fennel fronds, and apple; toss to coat. Season to taste with salt and pepper.
More Great Recipes: Vegetables|Salads|Side Dishes|Fennel
over 1 year ago Yessica
this is delicious!! one of my favorite slaws.
over 3 years ago leah_shelton_pucciarelli
This is yummy!
over 3 years ago Yessica
This sounds refreshingly delicious. It might be just the salad to make for the cook out this weekend.